Walter also offers frozen des-serts, a few lighter recipes, some savory items, and some sauces and garnishes. To reinforce important lessons, "before you begin" tips and instructional notes are found throughout the chapters. She also expands on difficult recipes, like her goof-proof puff pastry, to the point where there's little room left for catas-trophe. But if you're a diehard for old-fashioned methods, you may find the many recipes geared towards food processors frustrating. Walter makes an argument for crafting pastry by hand (a processor can form dough too quickly, leaving liquid unincorporated), but those methods, given in "The Primer", are not repeated in the recipes. Maybe the inconvenience of turning back to part two is Walter's way of persuading you to learn the technique. I was surprised to turn to a chocolate curls recipe that called for softening a block of chocolate in the microwave and shaving off pieces with a vegetable peeler—not the involved process I learned in cooking school, though I do have to admit that it works.
"I don't do elaborate decorations," Walter confessed that night in class. She doesn't use equipment or ingredients that aren't widely available either, and that seems to be the point. Walter accepts that most of us don't have instant success with a piping bag and she encourages us to use whatever technique will keep us in the kitchen. She replaces the mystery with information, so that her methods work. And that, ultimately, is very inspiring.